Chilli Beef Ramen

Name: Chilli Beef Ramen
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 x 300 g packs Amoy straight-to-wok noodles; 8 spring onions, sliced; 1 red onion, finely sliced; 1 red chilli, sliced; 4 large handfuls of spinach; 2 tsp. vegetable oil; 350 g (12oz) sirloin steak, fat removed; 1 L (2 pints) fresh chicken stock; 4 cm (1½in) fresh root ginger, grated; 2 tsp. Clearspring miso; 2 large handfuls of beansprouts; 2 tbsp. freshly chopped coriander; 1 lime, quartered

Try this oriental soup with a kick as a starter to your main course.

By The GH Kitchen TeamPublished: 18 August 2009

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Yields:

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Ingredients

2 x 300 g packs Amoy straight-to-wok noodles
8 spring onions, sliced
1 red onion, finely sliced
1 red chilli, sliced
4 large handfuls of spinach
2 tsp. vegetable oil
350 g (12oz) sirloin steak, fat removed
1 l (2 pints) fresh chicken stock
4 cm (1½in) fresh root ginger, grated
2 tsp. Clearspring miso
2 large handfuls of beansprouts
2 Tbsp. freshly chopped coriander
1 lime, quartered

Directions

1. Step 1
  Divide the noodles, spring onions, red onion, chilli and spinach among four deep bowls.
2. Step 2
  Brush the oil over the steak and season with salt and freshly ground black pepper. Heat a griddle until hot and fry the steak for 5min, turning once - you'll need to do this in two batches. Leave to rest on a board.
3. Step 3
  Put the stock, ginger and 1.1 litres (2 pints) boiling water into a pan. Bring slowly to the boil, then stir in the miso. Take off the heat and strain into the bowls. Leave to stand for 1min. Slice the beef, divide among the four bowls and top with the beansprouts and coriander. Serve with a squeeze of lime.
  
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  Classic chilli con carne

Per Serving:

Calories: 496
Total carbs: 57 g
Sugars: 4 g
Total fat: 11 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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